basic recipe and method here) contains regular white sweet rice mixed with koshihikari short grain brown rice. I added char siu, lup cheong (Chinese sausage), shiitake, baby bok choy and small chunks of kabocha. I made sure to add the choy and the kabocha at the very end of the cooking cycle; maybe 5 minutes before the end. You want the squash to be firm and not mushy. I topped this rice bowl with chopped green onions - doesn't it look nice? The top tier has a nice stylized divider, making it perfect for the berries, oranges, Okinawan sweet potato butterflies and a tiny sprig of broccoli. And look at the cute panda face on the lid! It clips securely, and even came with the little fork and spoon, which have tiny heart-shaped cutouts in the handles. Naturally I couldn't resist. ^_^
Added to Allergy Friendly Lunchbox Love.
Dolsot (Korean Stone Bowl)
12 hours ago